Delicious. And yes easy. I couldn't find sliced potatoes so I used my Pampered Chef hand-held slicer and it was so quick I wouldn't bother with pre-sliced (and this way I was sure the spuds were organic). I made half the recipe for four of us and had leftovers for the next day. A great side dish.
Easy, Cheesy Potato Gratin
More From Cooking Light
Total: 45 Minutes
- Calories: 125
- Fat: 4.5g
- Saturated fat: 2.8g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.2g
- Protein: 5.4g
- Carbohydrate: 16g
- Fiber: 1.1g
- Cholesterol: 15mg
- Iron: 0.6mg
- Sodium: 192mg
- Calcium: 139mg
- 2 (20-ounce) bags home-style potato slices (such as Simply Potatoes)
- Cooking spray
- 1 1/2 tablespoons butter
- 1 tablespoon chopped fresh thyme
- 4 garlic cloves, minced
- 6 tablespoons all-purpose flour
- 3 cups 2% reduced-fat milk, divided
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1.5 ounces aged Gruyère cheese, shredded (about 1/3 cup)
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
- 1 tablespoon chopped fresh chives
- 1. Preheat oven to 400°.
- 2. Arrange potatoes in a broiler-safe 11 x 7-inch baking dish coated with cooking spray. Cover with plastic wrap; vent. Microwave at HIGH 10 minutes; uncover carefully.
- 3. Melt butter in a medium saucepan over medium heat; swirl to coat. Add thyme and garlic; sauté 3 minutes. Sprinkle with flour; stir in 1/3 cup milk. Cook 1 minute, stirring constantly with a whisk. Stir in remaining 2 2/3 cups milk. Bring mixture to a simmer; cook 4 minutes or until slightly thick, stirring frequently. Remove from heat. Stir in salt, pepper, and Gruyère. Pour sauce over potato mixture; sprinkle with Parmigiano-Reggiano. Bake at 400° for 20 minutes or until potatoes are tender when pierced with a knife.
- 4. Turn on broiler (leave dish in oven). Broil gratin 2 minutes or until browned. Sprinkle with chives.
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